Remembering Biba Caggiano's most beloved recipes

Remembering Biba Caggiano's most beloved recipes

In Biba's Italy, renowned cookbook author and restaurateur Biba Caggiano shows why: here are the very best recipes from our very favorite cities, with travel tips galore on restaurants, bakeries, gelaterie, food markets, and cooking schools. And 100 delicious, simple, satisfying recipes:

Recipe Neapolitan Rib & Sausage Ragù. Known as Ragù di Costicine e Salsiccia alla Napoletana in my mother-in-law's native Salerno, this ragù benefits from the addition of sausage, which gives the sauce depth and complexity.

When did Biba Caggiano open her first restaurant?

The Bologna-born chef, author, and TV personality was 82. Her midtown Italian restaurant, Biba, opened in 1986 and is credited with invigorating the Sacramento food scene. The Sacramento Bee ran her obituary yesterday.

How old was Biba Caggiano when she died?

Biba Restaurant will remain open for as long as our community will have us. Rest assured we will make every effort to honor Biba’s warmth, gracious hospitality, and treasured recipes for years to come. Biba dies at 82. Her restaurant introduced a dining renaissance with a welcoming soul [Sacramento Bee]

How to make Biba's tagliatelle and Bolognese Ragu?

This recipe is brought to us by renowned chef and author Biba Caggiano, of Biba's restaurant in Sacramento, California. Make the ragu: Heat the oil and 2 tablespoons of the butter together in a medium saucepan over medium heat.

Remembering Biba Caggiano's most beloved recipes

Biba Caggiano, who died Aug. 29 at age 82, leaves a legacy in the Sacramento restaurant scene and a lot of great recipes. Photo courtesy of Jessica Nicosia-Nadler In a decade as restaurant critic at The Sacramento Bee before retiring in 2008, Mike Dunne had Biba at the top of his annual list of best restaurants seven times.

Martha Stewart and Biba Caggiano make an Italian recipe for olive oil and butter pasta sauce with shallots, carrots, chili peppers and red peppers. Red pepper pasta and white pastas blend on a platter to make a colorful dish.

| MORE: Remembering Biba Caggiano’s most beloved recipes | Over the years, Sacramento’s food scene came alive, and Biba’s became known for its award-winning cuisine.

Sacramento restaurant icon Bibba Caggiano died Thursday. In this story from the ABC10 vault, Biba talks about her new TV show and how she got her start.

9116. If your only experience with lasagna is the plasticky, cheesy gut-bombs you’ve waded through at church socials and bad potlucks, you need to try Biba Restaurant’s version. Chef Biba Caggiano’s elegant Lasagne Verdi alla Bolognese is composed of ten silky-thin layers of homemade spinach pasta, interspersed with a fragrant Bolognese meat ragú and velvety béchamel sauce.

Bibas Biba Recipes

''Biba's Taste of Italy'' is devoted to Ms. Caggiano's native Emilia-Romagna, though the book includes recipes, like spaghetti with clam sauce, that are more typical of other parts of Italy.

Roasted Stuffed Breast of Veal is a truly classic Emilian dish, and Caggiano's version--stuffed with a mixture of sautéed vegetables, Parmigiano, nutmeg, and eggs, then roasted golden brown with a crisp crust--is among the most delectable.

Step 1. Mound the flour on a large wooden board or other work surface. With your fingers, make a round well in the center of the flour. Crack the eggs into the well, and stir thoroughly with a fork.

Biba Caggiano, 82, had been living with Alzheimer's during her final years. On Thursday, many of her family members and longtime customers celebrated Caggiano at her restaurant, Biba.

From the archives of The Sacramento Bee: Biba Caggiano’s first recipe in The Bee for making homemade Struffoli. Caggiano, an icon for fine dining in Sacramento, died Thursday at 82.

SN&R • Remembering Biba Caggiano

"She was someone who taught Sacramento what Italian food is," said Carla Caggiano Elkins, daughter of Biba Caggiano. Caggiano died Thursday at the age of 82.

1/2 cup milk. Melt butter with oil in large saucepan over medium heat. When butter foams, add onion, carrot, celery and pancetta. Saute until lightly browned. Add veal. Cook, stirring, until meat is no longer pink. Season with salt and pepper. Increase heat to high and stir in wine. Cook until wine has evaporated.

Vtg Cook Book Title - From Bibas Italian Kitchen Where one of Americas most beloved chefs celebrates the cherished recipes of her homeland. Author or Group - Biba Caggiano Year - 1995 Pages - 260 Noticed flaws - This item is in pre-owned condition. Cover and pages show wear and some staining.

Directions. Peel pears and leave the stem intact. In a large saucepan, bring wine and an equal amount of cold water to a simmer. Split the vanilla bean lengthwise and add to wine and water mixture. Add cinnamon sticks, bay leaves, and sugar, to taste. Add pears to liquid and simmer for about 20 minutes or until tender.

From Biba Caggiano Come all the rich, flavorful recipes and The warm good fun of her sensationally popular cooking show, Biba's Italian Kitchen, which has been called the most delightful cooking show on the air.

150 Biba Caggiano ideas

Caggiano's recipes tend to the simple and seasonal, and most are easily reproducible in American kitchens. A surefire appetizer calls for pureeing mortadella and mixing it with cheese and cream for a spread to top toasted bread rounds. Long-cooked Florentine pasta sauce attains richness from ground beef, chopped aromatics, and plenty of Chianti.

Biba Caggiano has perfected the art of modern Italian cooking without sacrificing any of the sensuous pleasures associated with Italian cuisine. These 200 recipes, presented in simple, step-by-step instructions, feature fresh ingredients and lighter sauces. Includes a section on pastas that can be prepared in 20 minutes or less.

Product Information. This cookery book brings together more than 200 of Italian-born Biba Caggiano's favourite trattoria recipes. This collection includes pasta dishes, gnocci, risottos, tarts and frittatas, soups, antipasto, salads, dishes for veal, pork and sausage, chicken, rabbit, all manner of fish and shellfish, and desserts.

Biba's Italy: Biba Caggiano. Favorite Recipes from the Splendid Cities. Artisan September 2006 On Sale: September 7, 2006 320 pages ISBN: 1579653170 EAN: 9781579653170 Hardcover Add to Wish List. Cookbooks. Simple, delicious, authentic food from the great destinations of Italy, by one of the most beloved and best-selling authors in the category.

Lasagna made by three generations of Italian women. Here is the promised lasagna which I photographed in Italy while the mother (Laura) of my sister-in-law (Sabrina) made the dough and assembled the dish. In the end, Sabrina and her daughter, Sofia all joined in and you will see the three generations working together in the photos.

Sacramento restaurant icon Biba Caggiano dies at 82

In Biba's Taste Of Italy, Biba returns to her roots, sharing recipes and stories of her beloved Emilia-Romagna. This region is well known for creating some of Italy's best recipes, including rich, meaty sauces, delicate stuffed pastas, bread thickened soups, succulent seafood and many more.

Biba Caggiano is an award-winning author of eight cookbooks and the chef/owner of BIBA Restaurant. Her restaurant is the recipient of many awards and recognition from Food Network Canada, Wine Spectator, Conde Nast Traveler, Gourmet Magazine, and Taste of Italia. She lives in Sacramento, California.

The most used one is Biba Caggiano’s “Trattoria Cooking” and was a gift from my lovely wife over 20 years ago. It’s also the book that got me started in cooking Italian. There’s also another Biba book, “Biba’s Northern Italian Cooking” which is full of notes and Post-its.

modified from Biba Caggiano’s Trattoria Cooking. For the Risotto 6 cups water mixed with 2 tablespoons Vegetable Better Than Bouillon 4 tablespoons unsalted butter, divided 1 small onion, chopped 2 cups Arborio rice 1 cup dry white wine 2 tablespoons chopped flat leaf parsley salt and pepper to taste. For the Scallops 3 tablespoons olive oil

Biba Caggiano was a chef, cookbook author, and Bolognese native who had a famous restaurant in California. In her book Biba’s Taste of Italy, she explores recipes from the Emilia-Romagna region. It’s a great book. In her other cookbooks, she provides a variety of Ragù Bolognese recipes. This link shares one of them.

Biba's Tagliatelle and Bolognese Ragu

Recipe by Biba Caggiano "A Taste Of Italy". Serves 3–4 people. Ingredients: 6 Large boiling potatoes (5 pounds/2.25kg) A small pinch of grated nutmeg 3/4 Cup Cream (or milk/I used 35% fat cream) Salt, to taste 1/2 Cup Freshly grated Parmigiano Reggiano 2 to 5 Tbs Unsalted butter Method: 1. Put the potatoes in a large pan and cover with water.

Adapted from Biba Caggiano's Trattoria Cooking. If you are making pesto to freeze, don't add the parmigiano at this point; add it after the frozen pesto has thawed. I freeze this pesto in individual batches in quart-size freezer bags. To thaw it, set the bag in a bowl of hot water. As the water cools, replace the hot water a few times.

As for Biba, Chang has hired some former employees and put a few of Caggiano’s signature dishes on the menu. His chef, Karel Mulac, adheres to the farm-fresh, seasonal philosophy that defined Caggiano’s cooking. But “if Biba was a book, then the book’s completed and well-written and finished,” Chang says. “My

Article content. 1. Place cauliflower and 1 tsp salt in a saucepan and cover with water. Simmer 15 minutes until florets are tender and break apart with pressed.

I've always loved watching Biba Caggiano. She made food that you wanted to eat. It was always simple, fresh, and delicious. My Mom and I used to watch her show together all the time. She always liked that Biba would say things like "Use real cream and real butter, but eat just one."

Ethereal Eating: Biba's Lasagne

Here are 85 recipes for every course in the Italian meal, including Appetizers, Soups, Pastas and Rice, Meats and Seafood, and Sides and Desserts. With recipes from Swiss Chard Tortelloni to Strawberry Gelato to everything in between, Hazan Family Favorites offers an intimate look at this iconic family and their most beloved recipes.

The recipe is courtesy of Biba Caggiano, a well known authentic Italian chef from Bologna. In her book Biba's Taste of Italy: Recipes from the Homes, Trattorie, and Restaurants of Emilia-Romagna , she writes that this recipe comes from Trattoria del Cacciatore in the small hamlet of Frassinara, in the Parma countryside.

From Biba Caggiano Come all the rich, flavorful recipes and The warm good fun of her sensationally popular cooking show, Biba's Italian Kitchen, which has been called the most delightful cooking show on the air. Following a childhood spent in Bologna, and an adulthood in the bosom of an Italian family in New York, Biba Caggiano found herself in

A fantastic survey of simple recipes found in some of Italy’s most charming eating establishments. I love this book. From Biba’s Italian Kitchen, William Morrow, 1995. This was published to accompany her program on the Learning Channel and concentrates, naturally, on recipes from the north. Another good starting point.

Combine leeks, 1/2 cup water, 1 teaspoon butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large Dutch oven or deep sauté pan over medium-high heat. Cook for 10 minutes or until leek wilts. Pour the leek mixture into a bowl. Step 3. Heat remaining 2 teaspoons butter in pan over medium-high heat.

BY THE BOOK; Two Success Stories, Shared in Recipes

BIBA CAGGIANO is a world-renowned Italian chef and host of more than 100 episodes of her international cooking show, Biba's Italian Kitchen. The author of seven bestselling cookbooks, she is a recipient of the Robert Mondavi Culinary Award of Excellence, and in 1999 was named Northern California Chef of the Year.

In the large mixing bowl of your stand mixer with the scraper attachment, blend flour, butter, starters, 100 g cheese and salt until incorporated, then switch to a dough hook and add the Greek yogurt and knead until smooth ball forms. Allow to rest in a warm dark place for 1 hour. Preheat the oven to 375° F.

Pre heat oven to 400° F. Sift cornmeal, flour, sugar, baking powder and salt in a bowl. Stir in the shredded cheese. Blend eggs, milk and oil in another bowl. Add the finely diced jalapeños and green onion. Make a well in the centre of the dry ingredients and pour in the wet ingredients and stir well to combine.

~Biba Caggiano, author of Biba's Italy "As one would expect from a book put together by the members of the Italian Academy of Cuisine, this represents the apex of Italian food culture. The book is an essential contribution to our understanding of the intricate complexities of real Italian food.

“The Complete Book of Indian Cooking” by Suneeta Vaswani (2007) is listed for $145 at one online purveyor and $10 at Palmer’s market stand. Two of her most beloved books have yet to be priced for sale: signed copies of “La Technique” (1982) and “La Methode” (1979) by Pépin, one of her home-cooking heroes.

Biba Caggiano Obituary (1936

Explore Ria rodriguez's board "Italian meatloaf", followed by 453 people on Pinterest. See more ideas about italian meatloaf, meatloaf, italian meatloaf recipes.

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Essentials of Italian Cooking is a culinary bible for anyone looking to master the art of Italian cooking, bringing together Marcella Hazan’s most beloved books, The Classic Italian Cook Book and More Classic Italian Cooking, in a single volume, updated and expanded with new entries and 50 new recipes.

7. Technically. Gravy refers to a sauce thickened with starch; often based on meat drippings or deglazed pan contents. Tomato sauce is definitely 'sauce'. Macaroni is a shape of pasta, known to be commonly used for mac'n cheese. Wildly guessing, probably originated from Italian 'maccheroni'.